**Homemade Raspberry Jam:** Combine all Homemade Raspberry Jam ingredients in a saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until thickened. Let cool completely.
**Browned Butter Cake:** Brown the Cake Unsalted Butter in a saucepan over medium heat until golden brown and fragrant. Let cool slightly.
Cream together the browned butter and Cake Caster Sugar until light and fluffy.
Beat in the Cake Egg Yolks one at a time, then add the Cake Eggs and Cake Vanilla Bean Paste.
In a separate bowl, whisk together the Cake Cake Flour and Cake Baking Powder.
Gradually add the dry ingredients to the wet ingredients, alternating with the Cake Whole Milk, beginning and ending with the dry ingredients. Mix until just combined.
Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Once cooled, slice the cake horizontally in half. Spread the Homemade Raspberry Jam evenly over the bottom layer.
Top with the other cake layer. **Rosewater Glaze:** Whisk together the Rosewater Glaze Powdered Sugar and Rosewater. Drizzle over the cake before serving.
Ingredients
8
1 cup227 gUnsalted Butter
3/4 cup150 gCaster Sugar
44Large Egg Yolks
22Large Eggs
1 tsp5 mLVanilla Bean Paste
1 1/2 cups180 gCake Flour
1 1/2 tsp7.5 mLBaking Powder
1/4 cup60 mLWhole Milk
1 lb454 gFresh Raspberries
1 cup200 gGranulated Sugar
1 tbsp15 mLLemon Juice
1/2 cup60 gPowdered Sugar
1 tsp5 mLRosewater
Equipment
8-inch round cake pan
Mixing bowls
Electric mixer
Saucepan
Wire rack
Whisk
Instructions
**Homemade Raspberry Jam:** Combine all Homemade Raspberry Jam ingredients in a saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until thickened. Let cool completely.
**Browned Butter Cake:** Brown the Cake Unsalted Butter in a saucepan over medium heat until golden brown and fragrant. Let cool slightly.
Cream together the browned butter and Cake Caster Sugar until light and fluffy.
Beat in the Cake Egg Yolks one at a time, then add the Cake Eggs and Cake Vanilla Bean Paste.
In a separate bowl, whisk together the Cake Cake Flour and Cake Baking Powder.
Gradually add the dry ingredients to the wet ingredients, alternating with the Cake Whole Milk, beginning and ending with the dry ingredients. Mix until just combined.
Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Once cooled, slice the cake horizontally in half. Spread the Homemade Raspberry Jam evenly over the bottom layer.
Top with the other cake layer. **Rosewater Glaze:** Whisk together the Rosewater Glaze Powdered Sugar and Rosewater. Drizzle over the cake before serving.
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